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LIST OF AVAILABLE RECIPES

Egg Drop Soup

ROASTED RED PEPPER SOUP

Sour Cream Potato Soup

 

 

Egg Drop Soup   

This light soup makes a great start to any meal.

Serves 4

4 cups Chicken broth

2 teaspoons Garlic, rough chopped

2 teaspoons Ginger, peeled and rough chopped

2 teaspoons Cornstarch dissolved in 1/4 cup water

2 Eggs, lightly beaten

1/4 cup Scallions, chopped

Heat the broth in a medium saucepan. Add the garlic and ginger and simmer 20 minutes. Strain. Return the broth to the pan. Whisk in the cornstarch and water mixture. Simmer 10 minutes, stirring frequently. Stream in the eggs while gently stirring the soup. Remove from the heat. Garnish with the scallions. 

 

ROASTED RED PEPPER SOUP   

This soup can be enjoyed either warm or chilled.

Serves 4

4 Red Bell Peppers, roasted, peeled, and seeded

1 teaspoon Cilantro

2 cups Chicken broth

1/2 teaspoon Garlic

2 teaspoons Cumin

1/4 cup Cream

Salt and pepper to taste

Tortilla chips

Place the whole peppers one at a time on a low burner or a grill. Allow the outer skin to blacken. Cool and peel off the burned skin. Remove the seeds and inner membrane from the pepper, then place the pepper in a food processor. Puree the peppers and place in a medium saucepan. Add the cilantro, garlic, chicken broth, and cumin. Bring to a boil. Reduce the heat and simmer 30 minutes. Whisk in the cream and simmer 15 more minutes. Check seasonings. Garnish each bowl with tortilla chips.   

 

Sour Cream Potato Soup   

Substituting sour cream for milk adds new flavor to this creamy potato soup.

Serves 4-6

1/4 pound Bacon, diced

1 medium Onion, diced

2 stalks Celery, diced

2 Tablespoons Flour

3 cups Water

2 cups Chicken broth

4 large Potatoes, peeled and diced

1 1/2 cups Sour cream

Salt and pepper to taste

Cook the bacon pieces in a heavy soup pot until they start to brown. Add the onion and celery and cook until just soft. Sprinkle on the flour and cook for 3 minutes. Add the water and broth. Add the potatoes and slowly bring to a boil. Reduce the heat and simmer until the potatoes are soft (about 30-40 minutes). In a separate bowl, ladle in 2 cups of the soup broth. Whisk in the sour cream until blended. Whisk the mixture back into the soup. Heat for 3 minutes longer. Adjust seasonings. Serve warm. (Re-heat any leftovers slowly).   

 

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Last modified: January 29, 2004